Description
A delicious pizza topped with Brie, fig jam, and speck, finished with fresh arugula.
Ingredients
Scale
- ½ pound pizza dough
- 2 tablespoons extra-virgin olive oil
- ⅓ cup fig jam
- 6 ounces Brie, cut into slices
- 4 ounces speck
- Handful wild arugula
Instructions
- Prepare dough according to recipe or let rise if needed.
- Place pizza stone on the grill or in the oven and heat to 500ºF.
- Divide the dough in half and on a lightly floured surface, working one half at a time, roll out each half of dough into about a 10-inch circle. The dough should be fairly thin.
- Place the dough on top of the pizza peel lined with parchment paper. If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet.
- Rub the olive oil over the pizza dough including the edges. Use a pizza peel to slide the dough with parchment paper underneath it onto the preheated pizza stone.
- Cook until the crust is a pale brown and bubbly, about 6 minutes.
- Spread the jam over the dough and arrange the slices of Brie on top followed by the speck.
- Bake until the Brie has melted and the crust is golden brown, about an additional 6 minutes.
- Top with arugula then cut into equal slices. Serve immediately.
Notes
- Using a pizza stone gives the best crust texture.
- Feel free to substitute other toppings as desired.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg